The flour properties of oats, barley, tartary buckwheat, sweet buckwheat and quinoa were analyzed, including the content of broken starch and amylose, particle size distribution, dough rheological properties and hydration properties. The results showed that the tartary buckwheat flour had the highest amylose content of 23.46%; the broken starch content of oats and quinoa was more than 20%; the barley meal had the highest dietary fiber content of 20.94%, and the barley meal had the largest particle size (D₅₀=41.12 μm). Highland barley and oats had higher water absorption rate, lower regeneration value, stronger dough toughness, shorter gelatinization time, and showed easier to cook; tartary buckwheat has lower water absorption rate, longer dough formation time, stronger dough binding force, shorter gelatinization, and starch had better gelatinization characteristics and thermal stability, with higher viscosity of the dough; sweet buckwheat had better gelatinization characteristics and thermal stability, while water absorption capacity was poor with high regenerative value. Quinoa had a low water absorption rate, a large degree of protein weakening, a long gelatinization time, and poor dough rheological properties, making it unsuitable for making noodles. Oat had the weakest capacities of water-holding and swelling, with the lowest water solubility, indicating that its products have the least cooking loss; tartary buckwheat has the best capacities of water-holding capacity and swelling, followed by highland barley and quinoa; when the temperature is 25 and 100 ℃, the water solubility of sweet buckwheat was the largest of the five kinds of miscellaneous grains, indicating that its cooking loss of noodle products was the highest.